Have you thought that making homemade mayo was just too much trouble? This recipe for Homemade paleo mayo is so incredibly simple you’ll never buy that jarred stuff from the store again.
This Paleo Mayo recipe is: Gluten Free, Paleo, Low Carb and magically flavorful!
Check out my video ↓↓↓↓ to see just how EASY it is to make!
Homemade Paleo Mayo: Simple & Sassy
Having run a cooking school, I’ve seen a ton of different ways to make homemade mayo. Typically they fall into the following methods:
- By Hand: The traditional way to make mayonnaise. Separate an egg yolk. Find a whisk. Figure out how to “drizzle” the oil while you’re holding the bowl and whisking. You’ll also have to find a defibrillator from all the whisking.
- With a Processor: Here’s the method I learned how to make homemade mayo… use your Cuisinart to make the mayo. Separate the egg yolk, add mustard and maybe some lemon. Close the processor and pour the oil into the tamper. You’ll notice there is a tiny hole in the tamper that will “drizzle” like a champ. Easy enough, but if there is one thing I HATE it is cleaning my food processor. Next.
- Immersion Blender: Same as above but with an immersion blender. It’s an easier method, but sometimes that egg yolk just doesn’t want to emulsify. Next.
- In a Blender: I’ve seen it tried, but there are a couple problems. First, it is hard to emulsify the eggs due to the blades standing UP. Second, once the mayo is made it is hard to get out from around the blades.
This next section is the most important of all… and was shown to me by a good friend several years ago.
Ok. Here is THE SECRET TO HOMEMADE MAYO: Break the traditions. Don’t separate the egg yolk. No need to drizzle anything. Add the complete egg (without shell), mustard, extra light olive oil and seasonings into your immersion blender cup. Blitz and eat. It’s just that simple.
Here’s what NOT to do when making mayonnaise at home: Do NOT use really flavorful, fruity olive oil. It will taste disgusting when you make it. Super bitter and really unpleasant.
If you’re looking to make mayo that is not paleo, go ahead an use sunflower oil. It is relatively flavor neutral, inexpensive and will emulsify like a champ. Want just a touch more flavor? Add in just a bit of olive oil for more richness.
When making paleo mayo, you’re going to need to find Extra Light Olive Oil. ELOO falls into the approved cooking fats for paleo. This type of olive oil is also relatively flavor neutral, meaning your homemade mayo won’t taste bitter.
Nobody wants bitter mayo face.
Is Mayo Paleo?
This recipe for paleo mayo is. Most store bought mayonnaise is not.
If you look at the ingredient list on the side of store bought mayo, you’re going to find a few things that are a “no-no” for paleo.
- Sugar. Yep, there’s sugar hidden in there.
- Soybean Oil. Who needs this?
- Calcium Disodium EDTA. Ever wondered what this is? EDTA is Ethylenediaminetetraacetic acid which is a chemical salt used to prevent the air from spoiling the product. Nasty stuff- check it out.
So what about the Olive Oil mayo. Shouldn’t that be better to eat? Nope. Same stuff in there, just without the soybean oil.
Recipes to Try with my Paleo Mayo:
Got any recipes that you love with homemade mayo? I’ll be posting up more soon, but let me know your thoughts!
Homemade Paleo Mayo
- 1 Large Egg
- 1/4 TSP Kosher Salt
- 1/4 TSP Fresh Pepper
- 1 TSP Dijon Mustard
- 1 Cup Extra Light Olive Oil
- Add all the ingredients to the cup of your immersion blender. Blend well for about a minute. Enjoy!
- Lemon + Shallot
- Chive + Garlic
- Horseradish + Dill
- Sun Dried Tomatoes + Basil
- Black Pepper + Cayenne